Ivo a Trastevere

A grand appetizer platter featuring a selection of Italian cured meats and cheeses. Often includes salami, prosciutto, and regional cheese varieties. A great way to sample different flavors.

Fresh buffalo milk mozzarella cheese. It has a soft, creamy texture and a rich, slightly tangy flavor. Served simply to highlight its freshness.

Dry-cured Italian ham sliced by hand for a slightly thicker, more textured bite. Salty, savory, and melts in the mouth.

White beans cooked slowly in a flask or pot, typically seasoned with olive oil and herbs. A rustic, comforting side or starter with a creamy texture.

Thinly sliced raw beef topped with fresh arugula and shavings of sharp Pecorino cheese. A light, elegant dish balancing savory meat with peppery greens and salty cheese.

Slices of eggplant roasted until tender. Often seasoned with olive oil, herbs, and garlic. Smoky and savory.

A fresh salad of peppery arugula leaves and sweet cherry tomatoes. Dressed simply with olive oil.

A classic pairing of hand-sliced cured ham and fresh buffalo mozzarella. The salty ham complements the creamy, mild cheese perfectly.

Simple fresh green salad, usually with lettuce and other leafy greens. Light and refreshing.

A rich salad containing mixed greens, olives, hard-boiled eggs, tomatoes, and beans. A hearty and varied combination.

A wooden board served with a curated selection of cheeses. Varieties may range from soft to hard, mild to sharp.

A traditional Roman starter featuring meatballs, tripe, and boiled meat stew. Offers a taste of classic Roman comfort foods, rich and savory.

Fresh buffalo mozzarella served with sliced tomatoes and aromatic basil. Dressed with olive oil. A simple, iconic Italian dish.

Basket of bread to accompany the meal.

Roman-style deep-fried artichoke. The leaves are crispy like chips while the heart remains tender. A famous specialty of Roman Jewish cuisine.

Breaded and fried meatballs made from shredded boiled meat (bollito). Crunchy on the outside, soft and savory inside.

A classic Roman street food. A fried rice ball usually with tomato sauce and a melted mozzarella core. Crispy outside, gooey inside.

Fried roll of mashed potatoes, often with cheese and herbs inside breadcrumbs. Soft and comforting.

Battered and deep-fried fillet of salt cod. The fish is flaky and savory, encased in a crisp golden batter.

Zucchini flower stuffed with mozzarella and anchovy, dipped in batter and fried. A delicate and savory treat.

Small balls of buffalo mozzarella, breaded and fried. Hot, melting cheese inside a crunchy crust.

Fried croquette made with eggplant. Soft and flavorful interior with a breadcrumb coating.

Mixed vegetables cooked in a parchment or foil packet to steam in their own juices. Healthy and flavorful.

Green olives stuffed with a meat filling, breaded, and fried. A savory bite-sized snack.

Freshly cut potatoes, fried until golden and crispy.

Thin potato chips seasoned with Pecorino cheese and black pepper (Cacio e Pepe style).

French fries topped with savory sausage pieces and a rich cheese cream sauce. A decadent loaded fries dish.

A mixed platter of various fried specialties, including supplì, croquette, zucchini flower, cod fillet, olives, and mozzarella. Perfect for sharing.

Fried dough or bread topped simply with olive oil, garlic, and salt.

Fried dough or bread topped with olive oil and sweet cherry tomatoes.

Fried dough or bread topped with creamy stracciatella cheese and salmon.

Fried dough or bread topped with olive oil and slices of hand-cut prosciutto.

Fried dough or bread topped with white beans and olive oil.

Fried dough or bread topped with tomatoes and beans.

Fried dough or bread topped with tomato sauce, mozzarella, and savory anchovies.

Fried dough or bread topped with mozzarella and eggplant.

Fried dough or bread topped with mozzarella, bitter chicory greens, and sausage.

Fried dough or bread topped with mozzarella, bitter chicory greens, and sausage.

Fried dough or bread topped with mozzarella and porcini mushrooms.

A mixed selection of 4 pieces chosen by the chef.

Toasted bread topped with melted mozzarella and ham.

Toasted bread topped with mozzarella and salty anchovies.

Toasted bread with mozzarella, mushrooms, and ham.

Rich toasted bread topping with mozzarella, mushrooms, ham, egg, and sausage.

Toasted bread topped with mozzarella, aromatic porcini mushrooms, and ham.

Toasted bread topped with mozzarella and salmon.

Traditional pizza with tomato sauce, garlic, oregano, and olive oil. No cheese.

Classic pizza with tomato sauce and mozzarella cheese.

Pizza with tomato sauce, mozzarella, and anchovies.

Pizza with tomato sauce, mozzarella, and mushrooms.

Pizza with tomato sauce and mozzarella, topped with fresh arugula.

Pizza with tomato sauce, mozzarella, and onions.

Pizza with tomato sauce, mozzarella, and eggplant.

Pizza with tomato sauce, mozzarella, and sausage.

Rustic pizza with tomato, mozzarella, mushrooms, sausage, and olives.

Pizza with tomato sauce and spicy salami.

Rich pizza loaded with tomato, mozzarella, mushrooms, olives, egg, ham, and sausage.

Pizza with tomato sauce, mozzarella, and tuna.

Pizza with tomato sauce, premium buffalo mozzarella, cherry tomatoes, parmesan cheese, and basil.

Pizza with tomato sauce and mozzarella, topped with air-dried bresaola beef and arugula.

Pizza with tomato sauce, mozzarella, and wurstel sausages.

Pizza with tomato sauce, fried eggplant, guanciale (bacon), parmesan, and basil.

White pizza with mozzarella and sharp gorgonzola cheese.

White pizza with a blend of five different cheeses.

White pizza with mozzarella and sliced Roman zucchini.

A gourmet white pizza with mozzarella, salmon, caviar, and arugula.

White pizza with mozzarella and salmon.

Fresh style white pizza with mozzarella, tuna, arugula, and cherry tomatoes.

White pizza with mozzarella, gorgonzola cheese, and bitter radicchio.

Unique white pizza with mozzarella, gorgonzola, and apple slices for a sweet and savory contrast.

White pizza loaded with mozzarella and mixed seasonal vegetables.

White pizza with mozzarella, smoked provola cheese, and speck ham.

White pizza with mozzarella, creamy brie cheese, and speck ham.

White pizza with mozzarella, potato slices, and sausage.

White pizza with mozzarella, zucchini flowers, and anchovies.

White pizza with mozzarella and aromatic porcini mushrooms.

Seasonal special: White pizza with mozzarella and fresh porcini mushrooms.

White pizza inspired by the Roman pasta dish, featuring mozzarella, parmesan, pecorino, and black pepper.

A rich white pizza with mozzarella, porcini mushrooms, guanciale, smoked provola, and speck.

Folded pizza stuffed with mozzarella, egg, and ham.

White pizza with mozzarella, brie cheese, and salmon.

White pizza with the flavors of Pasta alla Gricia: mozzarella, guanciale, pepper, parmesan, and pecorino.

White pizza with mozzarella, salmon, and shrimp.

White pizza with zucchini, smoked provola cheese, and guanciale (bacon).

White pizza with mozzarella and potato slices.

White pizza with mozzarella, basil pesto, and guanciale.

White pizza with mozzarella and bitter chicory greens.

Focaccia bread topped with ham.

White pizza with mozzarella, chicory greens, and sausage.

Focaccia bread with a savory stuffing.

Thick, hollow spaghetti served with a traditional sauce of cured pork jowl (guanciale), tomato, and pecorino cheese. A Roman classic with savory depth.

Small potato dumplings in a cacio e pepe sauce (cheese and pepper) enriched with zucchini flowers. A creamy and savory house specialty.

Spaghetti tossed with a creamy sauce made from egg yolks, pecorino cheese, guanciale (cured pork), and black pepper. Rich, savory, and silky.

Thick, square-cut egg pasta with pecorino cheese, black pepper, and porcini mushrooms. A mushroom-infused twist on the Roman classic.

Penne pasta in a spicy tomato sauce with garlic and chili peppers. Simple and fiery.

Flat ribbon pasta served with your choice of sauce: classic meat ragù or boscaiola (creamy mushroom and sausage).

Rigatoni pasta with a sauce of guanciale (cured pork), black pepper, and pecorino cheese. Often called 'white Amatriciana'.

Large ravioli filled with ricotta and spinach, served with a simple fresh tomato and basil sauce.

A variation of the classic Gricia pasta (guanciale, pecorino, pepper) enriched with a splash of red wine for depth and color.

Thick egg pasta served with artichokes and crispy guanciale pieces. Savory and textural.

Thick square spaghetti in a creamy emulsion of pecorino cheese and black pepper. A Roman staple.

Rigatoni pasta served with broccoli and crumbled sausage. A hearty and flavorful dish.

Announcement for Sunday lunch specials. Typically includes Polenta with ribs, Roast suckling pig, or Roast veal brisket.

Sliced beef steak served with savory porcini mushrooms. The beef is typically grilled and served rare to medium-rare.

Sliced beef steak dressed with balsamic vinegar. The acidity cuts through the richness of the meat.

Sliced beef steak seasoned with fragrant rosemary.

Lamb chops or ribs, typically grilled or roasted. Tender meat with a distinct flavor.

House-style sliced beef steak topped with shaved parmesan cheese. Savory and umami-rich.

Thin veal escalopes pan-fried with your choice of sauce: tangy lemon or sweet fortified Marsala wine.

A classic grilled beef steak.

Grilled chicken breast slices. Light and healthy.

Thin strips of beef sautéed with porcini mushrooms and served with fresh arugula.

Soft cornmeal polenta topped with a rich tomato sauce containing pork ribs and sausage.

Veal escalopes topped with prosciutto and sage, cooked in white wine and butter. A famous Roman dish.

Meatballs simmered in a rich tomato sauce.

Roman-style tripe stewed with tomato, mint, and pecorino cheese.

Roasted veal brisket with garlic, sage, and white wine. Served with roasted potatoes. Available Sundays only.

Tender boiled meat (beef or veal), typically served with salsa verde or mustard fruits.

Bitter chicory greens boiled and then sautéed with garlic, oil, and chili pepper.

Broccoli, typically steamed or sautéed.

A seasonal Roman chicory salad served raw with a dressing of anchovy, garlic, and vinegar. Crisp and bitter.

Grilled or roasted eggplant or zucchini.

Selection of homemade desserts. Typically includes Italian classics like Tiramisu, Panna Cotta, or fruit tarts.

Strong, concentrated coffee served in a small cup.

Decaffeinated espresso coffee.

Espresso topped with frothy steamed milk.

Italian herbal liqueurs, typically served as digestifs after a meal.

A grape-based pomace brandy, aged in barrels for a smoother flavor.

Premium grappa made from the pomace of Amarone wine grapes.

Choice of Sambuca (anise-flavored liqueur) or Limoncello (lemon liqueur).

A single malt Scotch whisky known for its peat-smoked and sweet flavor profile.

Sparkling wine served in a flute glass.

Bottled soft drinks.

Large bottle of mineral water. Choice of natural (still) or sparkling.

Popular Italian aperitif cocktail made with Aperol, Prosecco, and soda water. Sweet and bitter orange flavor.

Spritz cocktail made with bitter Campari liqueur, Prosecco, and soda water.

Strong cocktail made with equal parts Gin, Campari, and Red Vermouth. Bitter and herbal.

Classic highball cocktail with gin and tonic water.

Simple mixed drink with vodka and lemon soda.

Cocktail made with rum, cola, and lime juice.